Sous Chef, Full Time

Prepares food in accordance with applicable corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times.

Key Responsibilities:

• Assist the Head Chef in planning and preparing menus.
• Supervise and coordinate kitchen staff during food preparation and service.
• Ensure all dishes are prepared according to recipes and quality standards.
• Monitor food inventory and assist with ordering supplies.
• Maintain cleanliness, organization, and compliance with health and safety regulations.
• Train and mentor junior kitchen staff.
• Manage kitchen operations in the Head Chef's absence.
• Minimize food waste and control food costs.

Qualifications:

• Diploma or certification in Culinary Arts (preferred).
• Proven experience as a Sous Chef or senior line cook.
• Strong leadership and communication skills.
• Knowledge of food safety and sanitation regulations.
• Ability to work under pressure in a fast-paced environment.
• Excellent organizational and time-management skills.

Skills:

• Culinary expertise
• Leadership and team management
• Food preparation and presentation
• Inventory and cost control
• Problem-solving and decision-making
• Attention to detail
• Time management